Go Back

Easter Dump Cake

A festive Easter dump cake that layers cherry pie filling with dry yellow cake mix and thin slices of butter, baked into a warm, golden-topped spring dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories: 385
Ingredients Method

Ingredients
  

  • 2 cans cherry pie filling 21 ounces each
  • 1 box yellow cake mix 15.25 ounces
  • 1 cup unsalted butter 2 sticks, thinly sliced
  • 1/2 cup chopped pecans or walnuts optional
  • 1 teaspoon ground cinnamon

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease the bottom and sides of a 9x13 inch baking dish with a light coating of butter or non-stick cooking spray.
  3. Spread the two cans of cherry pie filling evenly across the bottom of the prepared dish.
  4. Sprinkle the dry yellow cake mix directly over the fruit layer, ensuring it is spread out to cover the filling completely. Do not stir the layers.
  5. Arrange the thin slices of cold butter over the top of the cake mix, covering as much of the surface as possible to ensure even browning.
  6. Sprinkle the optional chopped nuts and cinnamon over the butter slices.
  7. Bake for 30 to 35 minutes, or until the top is golden brown and the fruit filling is bubbling around the edges.
  8. Remove from the oven and allow the dish to cool for at least 10 minutes before serving, as the fruit filling will be very hot.